Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/44—Coffee substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/10—Treating roasted coffee; Preparations produced thereby
  • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving

Definitions

• This invention relates to a coffee-type beverage and more particularly to a granular product closely re ⁇ sembling roast and ground coffee of American coarse ground style for use in brewing a coffee tasting beverage, and to a method of forming such product. : • - The increased cost of coffee in recent times has become a financial burden for coffee drinkers and those institutional users such as stores, restaurants and office coffee service groups. There is a need for an economical coffee product at prices only a fraction of the present prices. BACKGROUND ART
• the invention involves pulverizing of roast and ground coffee, yet providing the coarse gran ⁇ ules of conventional American ground coffee and without the brewing problems normally encountered with pulverized coffe "
• the roast and ground coffee is reduced to powder form and i 0 impregnated as an aqueous slurry into and onto a granular matrix of ground shells of edible nuts to effect a product providing the characteristics which are acceptable because compatible with cultural and habit factors.
• the product even though using only ounces of the pulverized roast coffee bea ingredient in a pound of the treated granules, the product . effectuates comparable cup yield to that of commercial roast and ground coffee.
• the beverage is a clear brown • beverage as is expected by coffee drinkers, with a flavor comparable to that to which they are accustomed.
• the parti cles of unbrewed coffee appear like conventional roast, coarse ground coffee.
• the product looks like the various U.S. marketed forms of roast and ground coffee, can be brewed in the fashion of such coffee, and effect a similar beverage flavor and appearance.
• the novel product can be provided at a fraction of the cost of roast and ground coffee. It is capable of high solubles extraction, without the disadvantages usual from solubles extraction from pulverized coffee, i.e. poor water flow through the powder and a resulting weak beverage or one - that is blackish in appearance and carries suspended parti ⁇ cles rather than being clear.
• the granular matrix comprises particles of nut shells formed by crushing the shells of edible nuts, pre- ferably black walnuts, which serve as a matrix into and onto which a concentrated coffee flavored liquor is -a.-
• the nut particles are porous and have absorptive and absorptive qualities to the coffee slurry.
• the coffee oils are believed to be retained by the shell particles to impart flavor and aroma characteristics to the beverage.
• the granules or particles of nut shell can vary in size as desired, to correlate in size and appearance to the type of roasted coffee which it is chosen to simulate. ' The range is about -14 to about +30 mesh. As examples, the particles will preferably be in the mesh range of about 8 to 16 for standard percolator size preparation, in the mesh range of about 12 to 24 for drip size preparation, and in the mesh range of about 20 to 36 for European or Melitta-type preparations. These are only exemplary.
• the granules are functional at various sizes, even larger and smaller than these noted. It will be realized that the smaller granules expose more particle surface area to the brewing water for faster brewing.
• the finer particles may be retained in a porous retainer. The larger particles are preferred. They closely resemble conventional U.S. ground coffee when treated in accordance with the invention and will be retained in the coffee retainer in normal fashion.
• the shells of various types of edible nuts have been found to be suitable in this invention. It is impor- tant that the shell particles retain the aqueous coffee liquor or slurry, and continue to retain the flavor essence of the coffee liquor when dried.
• Hardwood nut shells are employed, particularly walnut shells, preferably black walnut shells. These have porosity, are readily available, and do not impart an un- desirable flavor component to the beverage. These shell particles are also pretreated in conventional fashion by hot water cleaning and/or steaming after crushing, to assure sanitation. The particles are light tan in color. : 'The porosity of these particles is such that some of the coffee liquor and slurry impregnates to some degree into the outer surface, up to about 1/64 to 1/32 of an inch. Some remains adhered on-the surface. After drying, the deposit from the liquor is retained by the particles and does not merely rub off. It is available for rapid leachin therefrom with hot water. One function of the nut shell .
• the particles ' therefore is to serve as a retaining matrix for the dried coffee flavor substances applied to the particles as an aqueous liquor.
• the shells of related edible nuts such as English walnuts and hickory nuts are not as porous and do not work as well as black walnut shells.
• roast coffee bean ingredients and othe optional additive ingredients explained hereinafter are first pulverized, i.e. converted to powder of a consistency- comparable to that of wheat flour and then added to hot water, e.g. near boiling, to form a dark brown slurry be ⁇ lieved to have material in solution and some in suspension.
• the coffee flavor ingredient may comprise only coffee.
• the coffee may, if desired, be diluted or modified with one or more of the following additional ingredients : roasted . soybean, roasted chicory, dandelion root and roasted sun ⁇ flower seed. Indeed, coffee can be eliminated altogether * if roasted soybean and roasted chicory, preferably with dandelion root, are used together in the basic flavor ingredient. This combination is not preferred to the coffee used alone or the coffee plus additives.
• the powdered roasted sunflower seed is more of an optional
• O PI ingredient in the basic flavor composition is used when desired to give a nut-like flavor.
• Measurements of the pulverized particles show a size range of about 0.01 mm to 0.1 mm, with the majority being in the range of about 0.01 to 0.05 mm in diameter.
• Various pul ⁇ verizers can be used.
• One type I have used is a small mill with a high speed pulverizing blade which is especially
• Mill TM Model 600 available from Miracle Exclusives of New York, New York, is an example of an operable mill. It takes only about 10-15 seconds to reduce any of the above ingred-
• pulverizing 20 ients to powder form. If the pulverizing is excessive, a fudge-like paste results. The pulverizing process must stop before this paste occurs.
• Alternative pulverizers include a hammer mill, a disc mill, or a cone mill.
• soybeans, sunflower seeds, dandelion root and chicory are roasted to a coffee
• roasting temperatures i.e. around 450°F.
• ovens or roasters can be employed. All of these ingredients are available on the market in roasted form, but are not usually roasted enough, i.e. to a coffee brown color, and
• the ratio of the dry roasted beans, seeds, or root flavor ingredient to water 5 is such that there is sufficient water for fluidity but not so much water that evaporation time and energy are need ⁇ lessly extended. The exact ratio is not critical. It is important that there be enough water to create a homo- " geneous appearing liquor or slurry rather than a paste or
• the matrix particles of nut shell are blended with the liquor while vigorously stirring or blending to allow equal surface saturation and coating of each shell particle while continuing to heat.
• the com ⁇ bination is continued under heat and is vigorously stirred
• moisture-containing granules are then dried in an oven, a commercial rotary or fluid dryer, or the equivalent, to a stable moisture content, i.e. until the particles no longer appear damp and become free flowing.
• the moisture content of the material will typically be less than about six 5 percent by weight.
• the drying step takes about one-half hour at 160°F. with use of an oven, but will of course vary
• the dried product is cooled and placed in mois ⁇ ture and air tight containers such as glass jars, packages, bottles, or evacuated containers, e.g. cans, or the like. 5
• An aroma-type compound can be dusted on the final dried granules prior to vacuum sealing.
• the ratio of flavor ingredients to the matrix component can be varied.
• the resulting coffee flavor can : 'be made much stronger than real coffee so that a lesser 10 amount will brew a cup of coffee substitute comparable to a cup of real coffee, or it can be made weaker so that more is required to brew a comparable cup.
• About • 3 to 5 ounces of basic pulverized flavor ingredient to about . 13 to 11 ounces of matrix makes a coffee extender or sub- 20 stitute comparable in strength to conventional ground roast coffee. Stated another way, the ratio of carrier matrix to ' pulverized roast and ground coffee is from about 2:1 to about 4:1.
• the minimum amount of added ingredients of roasted coffee, roasted soybean, roasted chicory and roasted sun ⁇ flower seed should be about 20% to about 35 by weight of the final product.
• the ratio of roasted coffee to the other components has not been found to be - : critical except that, to prepare a coffee-like tasting beverage having an optimum simulation of coffee taste and aroma, the amount of pulverized coffee should be at least 50% of the powder ingredients used to form the liquor.
• the cost of the ingredients other than coffee is relativel small. Therefore, the total cost is only a fraction of that of an equivalent amount of coffee.
• the pulverized coffee ingredient can be made less than about 10% of the total without significantly altering the usefulness of the product.
• the novel product can be handled, stored, pack- aged, and brewed like conventional roast and ground coffee It looks like roast and ground coffee.
• the particles like particles of roast and ground coffee.
• the product can be brewed for preparation of coffee beverage in the fashion of "drip coffee", “percolated coffee”, or for coffee brewing machines employing a coffee "packet” and filter.
• the novel product exhibits better coffee aroma if only part of the pulverized roast coffee is formed into a slurry and blended with the shells under heat, with the remainder of the pulverized coffee being added to and blended by stirring with the granules of matrix after such blending and before the mass is dried.
• the subsequently : -added coffee powder therefore is not subjected to the hot water, enabling it to readily retain more of the ingredi ⁇ ents that lend aroma.
• These powder particles cling to the treated- atrix granules to supply uniformity to the product, and be available for dissolution during subsequent brewing. Because of the improved aroma occurring with this variation, it is preferred.
• EXAMPLE 1 3 ounces of roasted coffee were ground to powder. 1 5/6 ounce of roasted chicory was ground to powder. 1 1/2 ounces of roasted soybeans were ground to a powder. .1 ⁇ ounce of roasted sunflower seed was ground to a powder. These pow ⁇ der ingredients were blended together, the powder being basically of a consistency comparable to that of . wheat flour conventionally sold on the marketplace.
• the dried flowable particulate dark brown product appeared just like commercially available ground roasted coffee.
• the liquor had penetrated and ingredient oils were absorbed to some extent into the particles, and also coated, i. ' e. adsorbed onto the particles.
• a coffee tasting beverage was then prepared from this product by adding the particles to a coffee maker in the ratio of one teaspoon of product to each ⁇ up of water, and percolated.
• the coffee tasting beverage resulting looked and tasted like brewed coffee.
• Matrix (nut shell particles) 16.0 oz. Powdered Coffee 3.2 oz.
• EXAMPLE 10 6 ounces of Arabica-type conventionally roast and - ground coffee granules were pulverized to a powder of about • 0.01 mm to 0.1 mm in diameter. 3 ounces of the coffee powder w r ere added to water previously heated to about 200°F., with stirring and continued heating to produce a dark brown liquor or slurry in about two minutes. This slurry was thoroughly blended by stirring with black walnut shell granules having a size range of about 8 to 16 mesh for two minutes. To the resulting wet dark mass was added, by stirring, the remaining 3 ounces of coffee powder. The product was spread on a metal tray and dried at temperatures of about 180°F. -to a stabile moisture content at which the particulate product was flowable. Beverage was then brewed from this product by conventional coffee brewing techniques.
• EXAMPLE 11 2 ounces of roasted chicory, 2 ounces of roasted ' dandelion root, and 1 ounce of roasted soybean were pul ⁇ verized to a powder and blended together. The powder was added to hot water at a temperature of 190°F. and stirred to form a slurry. This slurry was then blended, with vigorous stirring, with walnut shell granules for a few minutes until free liquor was not noticeable and a dark wet mass resulted. 2 ounces of pulverized roast coffee
• the % Solubles in Liquid Beverage is calculated by brewing the beverage, weighing it, filtering it, evaporating the water, weighing the residue and comparing the residue weight to the weight of the brewed beverage.
• the % Solubles yield of coffee data is obtained by comparing the residue weight to the weight of the dry coffee starting material.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Tea And Coffee (AREA)

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• 1980
  • 1980-02-11 WO PCT/US1980/000140 patent/WO1981002241A1/en unknown
  • 1980-02-11 EP EP19800900845 patent/EP0045741A1/de not_active Withdrawn

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